The recipe and photography for this post was provided by Carolyn Hodges of The Dinner Shift.
With people staying at home more than ever, enjoy this special homecooked meal in the comfort of your own kitchen and dining room.
This Baked Lemon Herb Risotto is the perfect meal to impress loved ones, but it really couldn’t be simpler to prepare. Risotto traditionally requires quite a bit of attention and stirring to get it just right. This baked version eliminates all the extra steps without sacrificing the perfectly creamy texture you’d expect from a restaurant risotto.
Serve it topped with simple sautéed shrimp alongside a crisp dry white wine, like Pinot Grigio.
- Cook time:
- Prep time:
- Total time:
For the Baked Risotto
- 3 Tbsp. unsalted butter, divided
- 1 small leek, white and light green parts chopped
- 3 garlic cloves, minced
- 1 cup Heinen’s short grain Arborio rice
- ½ cup dry white wine, like Pinot Grigio
- Zest of ½ a lemon, juice reserved
- 1 qt. Heinen’s low sodium chicken culinary stock
- ¾ cup grated parmesan cheese
- 3 Tbsp. assorted fresh herbs, like basil, parsley and/or chives
- Salt and pepper, to taste
For the Shrimp
- 1 lb. peeled and deveined shrimp
- Salt and pepper
- 1 Tbsp. olive oil
- Preheat oven to 350˚F.
- In a small to medium heavy, oven-safe pot with a lid (like a Dutch oven), heat 1 Tbsp. of the butter over medium heat. Add the leek and sauté until it begins to soften but not brown, about 2 minutes.
- Stir in the garlic and sauté for 30 seconds more. Add rice and sauté, stirring constantly, until you begin to smell the rice toasting and it begins to sizzle, about 1 minute.
- Carefully add the wine to the pan and continue stirring until the wine appears to evaporate.
- Stir in the lemon zest and 3 cups of the chicken stock and bring to a simmer.
- Cover the pot and transfer to oven to bake for 15 minutes.
- Return the pot to the stove over low heat. Remove lid and give it a good stir. Feel free to add more chicken stock until it reaches a consistency you like, then fold in the remaining 2 Tbsp. of butter, parmesan cheese and herbs.
- For an extra pop of lemon, add lemon juice to taste. Season to taste with salt and pepper.
- Toss the shrimp in salt and pepper to taste.
- Heat the olive oil in a large skillet over medium heat. Once hot, add the shrimp and cook, flipping occasionally, until shrimp are pink and cooked through, about 3-4 minutes.
- Serve shrimp over risotto.
- Garnish with additional herbs and lemon zest, if desired.